1
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Rivera-Pérez A, Acosta Motos M, Garrido Frenich A. Revealing the sterilization impact on paprika fingerprint: Key markers identified using untargeted metabolomics by liquid chromatography-Orbitrap high-resolution mass spectrometry. Food Chem 2024; 463:141385. [PMID: 39332367 DOI: 10.1016/j.foodchem.2024.141385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2024] [Revised: 09/17/2024] [Accepted: 09/19/2024] [Indexed: 09/29/2024]
Abstract
Paprika (Capsicum annuum L.) is a popular spice known for its unique properties. Spices are susceptible to microbiological risks arising from harvest factors such as high moisture or environmental contamination. To ensure microbiological safety, post-harvest processing based on heat sterilization, free of chemicals and radiation, is becoming essential in the European market. This study introduces a novel metabolomics approach using ultra-high performance liquid chromatography (UHPLC) coupled with quadrupole-Orbitrap-high-resolution mass spectrometry (HRMS) to assess the sterilization impact on paprika's metabolomic composition. Sterilized and untreated samples were distinguished by OPLS-DA, achieving perfect predictability with high-quality parameters (R2Y = 0.988, Q2 = 0.904). The methodology identified 19 key markers, including fatty acids, amino acids, etc. Sterilization reduced fatty acids such as linoleic acid but increased other metabolites such as DL-malic acid and flazin. This research introduces new metabolomics strategies to ensure paprika quality and other valuable spices, focusing on unexplored sterilization processes.
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Affiliation(s)
- Araceli Rivera-Pérez
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, E-04120 Almeria, Spain.
| | - Manuel Acosta Motos
- La Margarita Food & Services, Diego Pérez Riquelme e Hijos S.L.U. Polígono Industrial La Jaira, 7, 30640 Abanilla, Murcia, Spain
| | - Antonia Garrido Frenich
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, E-04120 Almeria, Spain.
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2
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Zhang R, Lv J, Li P, Mo Y, Zhou H, Wu R, Li M, Cheng H, Zhang H, Wen J, Gui M, Deng M. Analysis of changes in nutritional compounds of dried yellow chili after different processing treatments. Sci Rep 2024; 14:21639. [PMID: 39284844 PMCID: PMC11405392 DOI: 10.1038/s41598-024-72464-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2024] [Accepted: 09/08/2024] [Indexed: 09/20/2024] Open
Abstract
Dried yellow chili is highly appreciated by consumers due to its excellent quality and flavor. The quality of products is determined by the drying and storage methods. In this study, dried yellow chilis were processed by natural air drying and hot air drying methods and then stored under three conditions: ambient temperature, ambient temperature with light avoidance, and at 10 °C with light avoidance for 12 months. The changes in the bioactive compounds during this period were analyzed attempting to reveal correlations between the different treatments and these compounds, with the aim of providing references for maintaining the bioactive compounds of pepper products. The results showed that samples treated with hot air had higher levels of fatty acids, resulting in a more pronounced flavor. During storage, samples stored at 10 °C with light avoidance were more effective in preserving soluble solids, total protein content, total phenols, capsaicinoids and most fatty acids.
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Affiliation(s)
- Ruihao Zhang
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China
- Horticulture Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, 650205, China
| | - Junheng Lv
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China
| | - Pingping Li
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China
| | - Yunrong Mo
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Huidan Zhou
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China
| | - Rui Wu
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China
| | - Mengjuan Li
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China
| | - Hong Cheng
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China
| | - Hong Zhang
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China.
| | - Jinfen Wen
- Faculty of Architecture and City Planning, Kunming University of Science and Technology, Kunming, 650500, China.
| | - Min Gui
- Horticulture Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, 650205, China.
| | - Minghua Deng
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China.
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China.
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3
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Chen J, Huang Y, Wang X, He J, Li W, Lu M, Sun X, Yin Y. Revealing core functional microorganisms in the fermentation process of Qicaipaojiao (Capsicum annuum L.) based on microbial metabolic network. Food Res Int 2024; 187:114315. [PMID: 38763628 DOI: 10.1016/j.foodres.2024.114315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 04/09/2024] [Accepted: 04/16/2024] [Indexed: 05/21/2024]
Abstract
Paojiao, a typical Chinese traditional fermented pepper, is favored by consumers for its unique flavor profile. Microorganisms, organic acids, amino acids, and volatile compounds are the primary constituents influencing the development of paojiao's flavor. To elucidate the key flavor compounds and core microorganisms of Qicaipaojiao (QCJ), this study conducted a comprehensive analysis of the changes in taste substances (organic acids and amino acids) and volatile flavor compounds during QCJ fermentation. Key flavor substances in QCJ were identified using threshold aroma value and odor activity value and the core microorganisms of QCJ were determined based on the correlation between dominant microorganisms and the key flavor substances. During QCJ fermentation, 16 key taste substances (12 free amino acids and 4 organic acids) and 12 key aroma substances were identified. The fermentation process involved 10 bacteria and 7 fungal genera, including Lactiplantibacillus, Leuconostoc, Klebsiella, Pichia, Wickerhamomyces, and Candida. Correlation analysis revealed that the core functional microorganisms encompassed representatives from 8 genera, including 5 bacterial genera (Lactiplantibacillus, Weissella, Leuconostoc, Klebsiella, and Kluyvera) and 3 fungal genera (Rhodotorula, Phallus, and Pichia). These core functional microorganisms exhibited significant correlations with approximately 70 % of the key flavor substances (P < 0.05). This study contributes to an enhanced understanding of flavor formation mechanisms and offers valuable insight into flavor quality control in food fermentation processes.
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Affiliation(s)
- Ju Chen
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Yubing Huang
- Natural Products Research Center of Guizhou Province, Guiyang 550014, China
| | - Xueya Wang
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China.
| | - Jianwen He
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China.
| | - Wenxin Li
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Min Lu
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Xiaojing Sun
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Yong Yin
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
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4
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Li Y, Luo X, Guo H, Bai J, Xiao Y, Fu Y, Wu Y, Wan H, Huang Y, Gao H. Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper. Int J Food Microbiol 2023; 406:110371. [PMID: 37659279 DOI: 10.1016/j.ijfoodmicro.2023.110371] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 08/16/2023] [Accepted: 08/25/2023] [Indexed: 09/04/2023]
Abstract
This study integrated metabolomic and metatranscriptomic techniques to examine how the endogenous microbe, Staphylococcus succinus, influenced the essential flavor of fermented chili peppers. The mechanisms governing spontaneous fermentation and S. succinus-inoculated fermentation were also elucidated. Esters (e.g., ethyl undecanoate, isoamyl acetate, and methyl salicylate), terpenes (e.g., terpinen-4-ol), and alcohols (e.g., α-terpineol, linalool, and 4-methyl-3-heptanol) were found to be the key aroma-active compounds, aspartic acid (Asp) and glutamic acid (Glu) were identified as primary flavoring free amino acids. Notably, during the early stages of S. succinus-inoculated fermentation, the production of these essential metabolites was abundant, while their gradual increase over time was observed in the case of spontaneous fermentation. Metatranscriptomic analysis revealed that S. succinus inoculation could up-regulate genes related to glycolysis, amino acid metabolism, and aroma compound synthesis. These changes sequentially boosted the production of sweet and umami free amino acids, enhanced organic acid levels, increased unique aroma compound generation, and further improved the flavor and quality of the fermented chili peppers. Therefore, S. succinus inoculation can augment the sensory quality of fermented chili peppers, making this strain a promising candidate for Sichuan pickle fermentation starters.
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Affiliation(s)
- Yumeng Li
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Xiaoqin Luo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Huan Guo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Jinrong Bai
- West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; Research Center for Nutrition, Metabolism & Food Safety, West China-PUMC C.C. Chen Institute of Health, Sichuan University, Chengdu 610041, China
| | - Yue Xiao
- West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; Research Center for Nutrition, Metabolism & Food Safety, West China-PUMC C.C. Chen Institute of Health, Sichuan University, Chengdu 610041, China
| | - Yuan Fu
- Jian Yang City Product Quality Supervision & Testing Institute, Jianyang, China
| | - Yanping Wu
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Hongyu Wan
- Jian Yang City Product Quality Supervision & Testing Institute, Jianyang, China.
| | - Yina Huang
- West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; Research Center for Nutrition, Metabolism & Food Safety, West China-PUMC C.C. Chen Institute of Health, Sichuan University, Chengdu 610041, China
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China.
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5
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Hong SI, Lee HH, Rhim JW. Effects of packaging and temperature abuse on the quality of red pepper ( Capsicum annuum L.) powder. Food Sci Biotechnol 2023; 32:1893-1900. [PMID: 37781064 PMCID: PMC10541362 DOI: 10.1007/s10068-023-01371-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 05/22/2023] [Accepted: 06/07/2023] [Indexed: 10/03/2023] Open
Abstract
Storage stability of pepper (Capsicum annuum L.) powder packaged using 2 different film pouches of Ny/PE and PET/Al/PE inserted with moisture absorbent and oxygen scavenger was investigated during storage at 25 °C for 5 months and at 40 °C for 14 days. The moisture content of red pepper powder did not change significantly in PET/Al/PE packaging but decreased significantly in Ny/PE packaging after the abuse of storage temperature. The color of red pepper powder was quite stable in all packaging treatments. Other quality characteristics of all packaged pepper powder, including microbial cell count, capsaicinoids, ascorbic acid, and free sugar content, were also maintained near their initial levels with no appreciable changes during storage. Red pepper powder with a moisture content of 13-14% and packaged with a film with high gas-barrier properties can be stored for more than 5 months even if there is an unexpected temperature abuse during storage.
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Affiliation(s)
- Seok-In Hong
- Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Iseo-Myeon, Wanju-Gun, Jeollabuk-Do 55365 Republic of Korea
| | - Hyun-Hee Lee
- Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Iseo-Myeon, Wanju-Gun, Jeollabuk-Do 55365 Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-Ro, Dongdaemun-Gu, Seoul 02447 Republic of Korea
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6
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Zhu Y, Li X, Jiang S, Zhang Y, Zhang L, Liu Y. Multi-dimensional pungency and sensory profiles of powder and oil of seven chili peppers based on descriptive analysis and Scoville heat units. Food Chem 2023; 411:135488. [PMID: 36681025 DOI: 10.1016/j.foodchem.2023.135488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 12/26/2022] [Accepted: 01/12/2023] [Indexed: 01/15/2023]
Abstract
The pungency and flavor experience of peppers determines their economic benefits and consumption; thus, a systematic sensory evaluation of peppers is essential to monitor their production. Here the Scoville heat units (SHUs) of powders and oils of seven commercial peppers in China (i.e., Indian, Erjintiao, Shizhuhong, Zidantou, Xinyidai, Mantianxing and Denglong) were derived based on concentrations of capsaicin and dihydrocapsaicin. Then, the pungency and sensory profiles of pepper products were investigated by 11 trained panelists. The potential indicators for predicting perceived pungency in peppers were found based on correlation analysis. The Indian pepper stood out for its highest SHU (85909), bright redness, peppery, and bitterness, but lacked herb/woody flavor. But other species had more varied flavor profiles and gentler mouth-feelings. SHU and capsaicin were more recommended in predicting the perceived pungency in pepper powder and pepper oil. This study offers a framework for evaluating the sensory characteristics of pepper products.
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Affiliation(s)
- Yiwen Zhu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiang Li
- Shanghai Laiyifen Co., LTD, Shanghai 201605, China
| | - Shui Jiang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Lihua Zhang
- Shanghai Laiyifen Co., LTD, Shanghai 201605, China.
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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7
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Dippong T, Senila L, Muresan LE. Preparation and Characterization of the Composition of Volatile Compounds, Fatty Acids and Thermal Behavior of Paprika. Foods 2023; 12:2041. [PMID: 37238859 PMCID: PMC10217127 DOI: 10.3390/foods12102041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 05/14/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to investigate the thermal behavior and composition of volatile compounds, fatty acids and polyphenols in paprika obtained from peppers of different countries. The thermal analysis revealed various transformations in the paprika composition, namely drying, water loss and decomposition of volatile compounds, fatty acids, amino acids, cellulose, hemicellulose and lignin. The main fatty acids found in all paprika oils were linoleic (20.3-64.8%), palmitic (10.6-16.0%) and oleic acid (10.4-18.1%). A notable amount of omega-3 was found in spicy paprika powder varieties. The volatile compounds were classified into six odor classes (citrus (29%), woody (28%), green (18%), fruity (11%), gasoline (10%) and floral (4%)). The total polyphenol content ranged between 5.11 and 10.9 g GA/kg.
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Affiliation(s)
- Thomas Dippong
- Department of Chemistry and Biology, Technical University of Cluj-Napoca, 76 Victoriei Str., 430122 Baia Mare, Romania
| | - Lacrimioara Senila
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania;
| | - Laura Elena Muresan
- Raluca Ripan’ Institute for Research in Chemistry, Babes Bolyai University, Fantanele, 30, 400294 Cluj-Napoca, Romania;
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8
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Rivera-Pérez A, Romero-González R, Garrido Frenich A. Untargeted 1H NMR-based metabolomics and multi-technique data fusion: A promising combined approach for geographical and processing authentication of thyme by multivariate statistical analysis. Food Chem 2023; 420:136156. [PMID: 37075575 DOI: 10.1016/j.foodchem.2023.136156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 04/09/2023] [Accepted: 04/11/2023] [Indexed: 04/21/2023]
Abstract
Thyme is a culinary herb highly susceptible to increasing mislabeling occurring in the spice industry. In this study, proton nuclear magnetic resonance spectroscopy (1H NMR) combined with multivariate statistics was successfully applied with two authenticity purposes: (1) tracing thyme metabolic differences among three relevant geographical regions (Morocco, Spain, and Poland), and (2) assessing the influence of sterilization processing on the metabolic fingerprint. Multivariate data analysis provided six and seven key geographical and processing markers, respectively, including thymol, organic acids, chlorogenic acid, and some carbohydrates (e.g., sucrose). Additionally, for the first time, a mid-level data fusion approach was tested for thyme authenticity combining three complementary and synergic analytical platforms: gas and liquid chromatography coupled with high-resolution mass spectrometry, and 1H NMR spectroscopy, providing a comprehensive metabolomics insight into the origin and processing effects on thyme fingerprinting, and opening the path to new metabolomics approaches for quality control in the spice industry.
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Affiliation(s)
- Araceli Rivera-Pérez
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, E-04120 Almeria, Spain.
| | - Roberto Romero-González
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, E-04120 Almeria, Spain.
| | - Antonia Garrido Frenich
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, E-04120 Almeria, Spain.
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9
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Zhao Y, Sun C, Wang S, Zhang M, Li Y, Xue Q, Guo Q, Lai H. Widely targeted metabolomic, transcriptomic, and metagenomic profiling reveal microbe-plant-metabolic reprogramming patterns mediated by Streptomyces pactum Act12 enhance the fruit quality of Capsicum annuum L. Food Res Int 2023; 166:112587. [PMID: 36914318 DOI: 10.1016/j.foodres.2023.112587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 02/02/2023] [Accepted: 02/05/2023] [Indexed: 02/11/2023]
Abstract
Plant growth-promoting rhizobacteria, such as Streptomyces pactum Act12, promote crop growth and stress resistance, but their contribution to fruit quality is still poorly understood. Herein we conducted a field experiment to ascertain the effects of S. pactum Act12-mediated metabolic reprogramming and underlying mechanisms in pepper (Capsicum annuum L.) fruit based on widely targeted metabolomic and transcriptomic profiling. We additionally performed metagenomic analysis to elucidate the potential relationship between S. pactum Act12-mediated reshaping of rhizosphere microbial communities and pepper fruit quality. Soil inoculation with S. pactum Act12 considerably increased the accumulation of capsaicinoids, carbohydrates, organic acids, flavonoids, anthraquinones, unsaturated fatty acids, vitamins, and phenolic acids in pepper fruit samples. Consequently, fruit flavor, taste, and color were modified, accompanied by elevated contents of nutrients and bioactive compounds. Increased microbial diversity and recruitment of potentially beneficial taxa were observed in inoculated soil samples, with crosstalk between microbial gene functions and pepper fruit metabolism. The reformed structure and function of rhizosphere microbial communities were closely associated with pepper fruit quality. Our findings indicate that S. pactum Act12-mediated interactions between rhizosphere microbial communities and pepper plants are responsible for intricate fruit metabolic reprogramming patterns, which enhance not only overall fruit quality but also consumer acceptability.
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Affiliation(s)
- Yisen Zhao
- College of Natural Resources and Environment, Northwest A&F University, Yangling 712100, China
| | - Chenyu Sun
- College of Natural Resources and Environment, Northwest A&F University, Yangling 712100, China
| | - Suzhen Wang
- College of Natural Resources and Environment, Northwest A&F University, Yangling 712100, China
| | - Meilin Zhang
- College of Natural Resources and Environment, Northwest A&F University, Yangling 712100, China
| | - Yulong Li
- College of Natural Resources and Environment, Northwest A&F University, Yangling 712100, China
| | - Quanhong Xue
- College of Natural Resources and Environment, Northwest A&F University, Yangling 712100, China
| | - Qiao Guo
- College of Natural Resources and Environment, Northwest A&F University, Yangling 712100, China
| | - Hangxian Lai
- College of Natural Resources and Environment, Northwest A&F University, Yangling 712100, China.
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10
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Li Y, Luo X, Long F, Wu Y, Zhong K, Bu Q, Huang Y, Gao H. Quality improvement of fermented chili pepper by inoculation of Pediococcus ethanolidurans M1117: Insight into relevance of bacterial community succession and metabolic profile. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
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11
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Yu J, Zhang Y, Wang Q, Yang L, Karrar E, Jin Q, Zhang H, Wu G, Wang X. Capsaicinoids and volatile flavor compounds profile of Sichuan hotpot as affected by cultivar of chili peppers during processing. Food Res Int 2023; 165:112476. [PMID: 36869489 DOI: 10.1016/j.foodres.2023.112476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 11/28/2022] [Accepted: 01/08/2023] [Indexed: 01/11/2023]
Abstract
Sichuan hotpot oil is a distinctive traditional Chinese cuisine, and chili pepper is an essential material for its flavor formation. In this study, the effect of chili pepper cultivars on capsaicinoids as well as Sichuan hotpot oil volatile compounds were examined. Gas chromatography-mass spectrometry (GC-MS) and chemometrics were employed to ascertain the differences between volatile components and flavor. The results showed that the EJT hotpot oil had the highest color intensity of 34.8, and the SSL hotpot oil had the highest capsaicinoids content of 1.536 g/kg. The results of QDA showed distinct differences among hotpot oils in terms of all sensory properties. A total of 74 volatile components were detected. Aldehydes, ketones, esters, and acids were the dominant volatile compounds formed in 18 hotpot oil samples and showed a significant difference, suggesting that they played a key role in flavor contribution and distinguishing the flavor differences between different hotpot oils. The PCA results well distinguished 18 kinds of hotpot oil.
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Affiliation(s)
- Jiao Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | - Yiren Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | | | - Lixue Yang
- Guanghanshi Maidele Food CO., Ltd, PR China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China.
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
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12
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Korkmaz A. Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars. Molecules 2023; 28:1483. [PMID: 36771149 PMCID: PMC9919864 DOI: 10.3390/molecules28031483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/31/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023] Open
Abstract
Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile compounds (VC), and sensory properties. The results showed that all properties of EVOO samples were significantly affected by the olive cultivar used. The pigment contents in Ayvalık (9.90 mg·kg-1) and Uslu (9.00 mg·kg-1) oils were higher than the others (p < 0.05). The greatest values for oleic acid (74.13%) and TPC (350.6 mg·kg-1) were observed in Gemlik and Domat oils, respectively (p < 0.05). Edincik oil showed the maximum hydroxytyrosol content (48.022 mg·kg-1) and TAC value (515.36 mg TE·kg-1) (p < 0.05). The Edincik, Domat, and Uslu oils were significantly not different for the total content of C6 compounds derived by lipoxygenase, which are the main volatiles responsible for the typical aroma of EVOOs (p > 0.05). Domat oil also exhibited the highest scores for bitterness and pungency perceptions (p < 0.05). The fruitiness scores of the oil samples (except for Ayvalık oil) were close to each other, even if they were statistically different (p < 0.05). Principal component analysis (PCA) indicated that the Ayvalık oil was separated from the others due to its poor-quality characteristics. As a result, it can be stated that Domat olive oil has better quality than the others.
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Affiliation(s)
- Aziz Korkmaz
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Mardin Artuklu University, Mardin 47200, Turkey
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13
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The effects of different concentration methods on the chemical composition, functional and sensory attributes of molasses produced from grape (Vitis vinifera L.) juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01808-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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14
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Cheirsilp B, Mekpan W, Sae-ear N, Billateh A, Boukaew S. Enhancing Functional Properties of Fermented Rice Cake by Using Germinated Black Glutinous Rice, Probiotic Yeast, and Enzyme Technology. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02985-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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15
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Guijarro-Real C, Adalid-Martínez AM, Pires CK, Ribes-Moya AM, Fita A, Rodríguez-Burruezo A. The Effect of the Varietal Type, Ripening Stage, and Growing Conditions on the Content and Profile of Sugars and Capsaicinoids in Capsicum Peppers. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12020231. [PMID: 36678946 PMCID: PMC9863480 DOI: 10.3390/plants12020231] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 12/22/2022] [Accepted: 12/30/2022] [Indexed: 06/10/2023]
Abstract
Peppers (Capsicum sp.) are used both as vegetables and/or spice and their fruits are used in a plethora of recipes, contributing to their flavor and aroma. Among flavor-related traits, pungency (capsaicinoids) and lately volatiles have been considered the most important factors. However, the knowledge of sugars is low, probably due to the fact peppers were historically considered tasteless. Here, using HPLC, we studied the content and profile of major sugars and capsaicinoids in a comprehensive collection of varietal types (genotype, G), grown under different growing systems (environment, E) in two years (Y) and considered the two main ripening stages (R). We found a major contribution to the ripening stage and the genotype in total and individual sugars and capsaicinoids. The year was also significant in most cases, as well as the G × E and G × Y interactions, while the growing system was low or nil. Ripening increased considerably in sugars (from 19.6 to 36.1 g kg-1 on average) and capsaicinoids (from 97 to 142 mg kg-1 on average), with remarkable differences among varieties. Moreover, sugars in fully ripe fruits ranged between 7.5 and 38.5 g kg-1 in glucose and between 5.2 and 34.3 g kg-1 in fructose, and several accessions reached total sugars between 40 and 70 g kg-1, similar to tomatoes. The results reveal the importance of the genotype and the ripening for these traits, particularly sugars, which should be considered key for the improvement of taste and flavor in peppers.
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Affiliation(s)
- Carla Guijarro-Real
- Biotecnología y Biología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas (ETSIAAB), Universidad Politécnica de Madrid, 28040 Madrid, Spain
| | - Ana M. Adalid-Martínez
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Cherrine K. Pires
- Centro Multidisciplinar, Universidade Federal do Rio de Janeiro, Campus UFRJ-Macaé, Macaé 27930-560, Brazil
| | - Ana M. Ribes-Moya
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Fita
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Adrián Rodríguez-Burruezo
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Hu L, Chen D, Zhou W, Chen X, Zhang Q. Effects of Growth Period and Storage Methods on Primary Metabolite Contents and Antioxidant Activities of Morus alba L. Leaf. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010148. [PMID: 36615342 PMCID: PMC9821893 DOI: 10.3390/molecules28010148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/07/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022]
Abstract
(1) Background: Mulberry leaves have been widely consumed due to their richness in bioactive substances and high antioxidant activity. The choice of storage method to ensure the quality of mulberry leaves is a challenge in the supply process. (2) Methods: The differences in primary metabolites of freeze-dried mulberry leaf powder after 30 days of storage under different storage conditions (i.e., vacuum or non-vacuum, 4 °C or room temperature) were investigated. (3) Results: A low temperature and vacuum had better preservation effects on the types and activity of the primary metabolites of mulberry leaves, with vacuum preservation being the best. However, the types of primary metabolites in mulberry leaves were significantly reduced after non-vacuum storage at room temperature compared to those with other storage methods. Among the metabolites detected, including dehydroascorbic acid, various phenolic acids, amino acids, lipids, and carbohydrates showed a significant decrease in their contents of more than 40%, and there was a significant increase in the contents of various compounds of the muconic acid biosynthetic pathway compared to those in other storage methods. Moreover, the antioxidant activity of mulberry leaves stored at room temperature under non-vacuum conditions was also significantly reduced. (4) Conclusions: Vacuum storage is the most ideal storage method for preserving mulberry leaves.
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Affiliation(s)
- Lei Hu
- Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, South China Agricultural University, Guangzhou 510642, China
| | - Dandan Chen
- Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, South China Agricultural University, Guangzhou 510642, China
| | - Wei Zhou
- Guangdong Research and Development Center of Modern Agriculture (Woody Forage) Industrial Technology, South China Agricultural University, Guangzhou 510642, China
- Correspondence: (W.Z.); (X.C.); (Q.Z.)
| | - Xiaoyang Chen
- Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, South China Agricultural University, Guangzhou 510642, China
- Correspondence: (W.Z.); (X.C.); (Q.Z.)
| | - Qing Zhang
- Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, South China Agricultural University, Guangzhou 510642, China
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, South China Agricultural University, Guangzhou 510642, China
- Correspondence: (W.Z.); (X.C.); (Q.Z.)
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Yigitvar I, Hayaloglu A. Study on production conditions, volatile composition, and chemical characteristics of herbal tea using Arapgir purple basil (Ocimum basilicum L.). ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2022.00165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractIn this work, production of purple basil (Ocimum basilicum L.) herbal tea was studied. Purple basil is a medicinal and aromatic herb with many health benefits; it is commonly used for seasoning foods. Semi-shade and tray drying methods were used for drying purple basil for tea production. Physical, chemical, and sensory characteristics of samples were evaluated. Total polyphenol contents of samples increased with drying processes and were between 9.55 and 14.18 mg GAE/g. Colour values decreased with drying. Volatile composition of samples was determined using the SPME/GC-MS system. 2-Propenoic acid, 1,8-cineole (eucalyptol), and eugenol were the predominant volatile compounds in all samples. In sensory evaluation, samples produced by tray drying with added citric acid had the highest general acceptance. In conclusion, purple basil was evaluated as a suitable plant for herbal tea production due to its easy preparation, pleasant flavour and colour.
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Affiliation(s)
- I. Yigitvar
- Department of Food Engineering, Inonu University, 44280Malatya, Turkey
| | - A.A. Hayaloglu
- Department of Food Engineering, Inonu University, 44280Malatya, Turkey
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The Vacuum and Light-Avoided Packaging Ameliorate the Decline in Quality of Whole Chili during Storage. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5129220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Vacuum packaging is a superior procedure that could maintain the quality of dried red peppers for a relatively longer period, while the effect of light avoidance was inconsistent. Therefore, this study was to evaluate the effect of vacuum in combination with light avoidance on the storage quality of peppers and to investigate vacuum packaging and vacuum and light-avoided packaging influence the quality characteristics of dried chili peppers during storage. The results indicated that the quality characteristics of peppers gradually deteriorated: redness, extractable color, capsanthin, capsaicinoids, pungency, total phenolic content, and antioxidant capacity decreased, whereas moisture, water activity, and browning index increased as storage progressed. Vacuum packaging inhibited these changes compared with the control. Vacuum and light-avoided packaging further decelerated the quality loss of dried peppers, with the minimum changes in color, pungency, and antioxidant capacity of dried peppers during storage, and these could be due to lower water activity by light avoidance. Therefore, light avoidance may be necessary to further delay the deterioration of dried peppers under vacuum, and vacuum and light-avoided packaging could better retain the quality of dried chili peppers.
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19
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Durmuş Y, Atasoy AF. Application of multivariate machine learning methods to investigate organic compound content of different pepper spices. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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20
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Huang P, Yu Q, Feng X, Ma C, Kan J. Optimization of accelerated solvent extraction of paprika oleoresin and its effect on capsaicinoid and carotenoid composition. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104589] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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Tunnisa F, Nur Faridah D, Afriyanti A, Rosalina D, Ana Syabana M, Darmawan N, Dewi Yuliana N. Antioxidant and antidiabetic compounds identification in several Indonesian underutilized Zingiberaceae spices using SPME-GC/MS-based volatilomics and in silico methods. Food Chem X 2022; 14:100285. [PMID: 35342880 PMCID: PMC8943257 DOI: 10.1016/j.fochx.2022.100285] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 03/13/2022] [Accepted: 03/14/2022] [Indexed: 11/18/2022] Open
Abstract
Volatile compounds linked with antidiabetic and antioxidant activity of 12 Zingiberaceae spices were identified using SPME-GC/MS and multivariate data analysis. Eucalyptol strongly correlated with α-glucosidase inhibitor and DPPH antioxidant activity. o-Cymene and terpinen-4-ol strongly correlated with FRAP and CUPRAC antioxidant activity. In silico study supported the results of the in-vitro experiment.
This study aimed to identify compounds in 12 minor Zingiberaceae spices grown in Indonesia linked with in vitro α-glucosidase inhibitor and antioxidant (DPPH, FRAP, CUPRAC) activities using SPME-GC/MS volatilomics. The results illustrated that Zingiber aromaticum Val., Alpinia malaccensis (Burm.f.) Roscoe, Amomum compactum Sol. ex Maton, and Zingiber purpureum Roscoe had the highest α-glucosidase inhibitor and DPPH, FRAP, CUPRAC antioxidant activities, respectively. Also, the total phenolic content positively influenced DPPH, FRAP, and CUPRAC antioxidant activities. The strongest positive correlation with α-glucosidase inhibitor and DPPH antioxidant activities was found in eucalyptol; whereas o-cymene and terpinen-4-ol had the strongest correlations with FRAP and CUPRAC antioxidants, respectively. Furthermore, the molecular docking analysis revealed that all compounds with a strong correlation with α-glucosidase inhibitor activity (based on their OPLS VIP score) had binding energies (−5.06 – −6.26 kcal/mol) close to Acarbose (−10.11 kcal/mol). Thus, this study provided vital information on the volatile compounds in underutilized spices associated with their health beneficial properties.
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Key Words
- AC, Amomum compactum Sol. ex Maton
- AGI, α-glucosidase inhibitor
- AM, Alpinia malaccensis (Burm.f.) Roscoe
- Antioxidant
- BR, Boesenbergia rotunda L. Mansf.
- CA, Curcuma aeruginosa Roxb
- CH, Curcuma heyneana Val. & Zijp
- CP, Curcuma purpurascens Blume
- CT, Curcuma petiolata Roxb
- CUPRAC, Cupric ion reducing antioxidant capacity
- CZ, Curcuma zedoria Roscoe
- DPPH, 2,2-diphenyl-1-picrylhydrazyl
- FRAP, Ferric reducing antioxidant property
- GC/MS, Gas chromatography/mass spectrometry
- Metabolomics
- OPLS, Orthogonal projection to the least square
- PCA, Principal component analysis
- SPME, Solid phase micro extraction
- SPME-GC/MS
- TFC, Total flavonoid content
- TPC, Total phenolic content
- Volatiles
- ZA, Zingiber aromaticum Val.
- ZC, Zingiber purpureum Roscoe
- ZO, Zingiber ottensii Val.
- ZZ, Zingiber zerumpet L. Roscoe ex Sm.
- α-Glucosidase inhibitor
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Affiliation(s)
- Fitra Tunnisa
- Department of Food Science and Technology, IPB University, Bogor, Indonesia
| | - Didah Nur Faridah
- Department of Food Science and Technology, IPB University, Bogor, Indonesia
| | - Ani Afriyanti
- Department of Food Science and Technology, IPB University, Bogor, Indonesia
| | - Dian Rosalina
- Department of Food Science and Technology, IPB University, Bogor, Indonesia
| | - Mohamad Ana Syabana
- Department of Food Technology and Center of Excellence for Local Food Innovation, Sultan Ageng Tirtayasa University, Serang, Indonesia
| | - Noviyan Darmawan
- Halal Science Center, IPB University, Bogor, Indonesia
- Department of Chemistry, IPB University, Bogor, Indonesia
| | - Nancy Dewi Yuliana
- Department of Food Science and Technology, IPB University, Bogor, Indonesia
- Tropical Biopharmaca Research Center, IPB University, Bogor, Indonesia
- Halal Science Center, IPB University, Bogor, Indonesia
- Corresponding author at: Department of Food Science and Technology, IPB University, Bogor, Indonesia.
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22
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Identification of changes in the volatile compounds of robusta coffee beans during drying based on HS-SPME/GC-MS and E-nose analyses with the aid of chemometrics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113317] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Ye Z, Shang Z, Zhang S, Li M, Zhang X, Ren H, Hu X, Yi J. Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process. Food Res Int 2022; 153:110952. [DOI: 10.1016/j.foodres.2022.110952] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/13/2021] [Accepted: 01/10/2022] [Indexed: 01/03/2023]
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Photoactivated TiO2 Nanocomposite Delays the Postharvest Ripening Phenomenon through Ethylene Metabolism and Related Physiological Changes in Capsicum Fruit. PLANTS 2022; 11:plants11040513. [PMID: 35214848 PMCID: PMC8876699 DOI: 10.3390/plants11040513] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/23/2022] [Accepted: 02/08/2022] [Indexed: 11/24/2022]
Abstract
Capsicum is one of the most perishable fruit which undergo rapid loss of commercial value during postharvest storage. In this experiment our aim is to evaluate the effect of photoactivated TiO2 nano-particle complexed with chitosan or TiO2-nanocomposite (TiO2-NC) on extension self-life of Capsicum fruit and its effect on related morphological, physiological and molecular attributes at room temperature (25 °C). Initially, TiO2-NC coated fruits recorded superior maintenance of total soluble solids accumulation along with retention of firmness, cellular integrity, hydration, color etc. On the extended period of storage, fruit recorded a lower bioaccumulation of TiO2 in comparison to metallic silver over the control. On the level of gene expression for ethylene biosynthetic and signaling the TiO2-NC had more regulation, however, discretely to moderate the ripening. Thus, ACC synthase and oxidase recorded a significantly better downregulation as studied from fruit pulp under TiO2-NC than silver. On the signaling path, the transcripts for CaETR1 and CaETR2 were less abundant in fruit under both the treatment when studied against control for 7 d. The reactive oxygen species (ROS) was also correlated to retard the oxidative lysis of polyamine oxidation by diamine and polyamine oxidase activity. The gene expression for hydrolytic activity as non-specific esterase had corroborated the development of essential oil constituents with few of those recorded in significant abundance. Therefore, TiO2-NC would be reliable to induce those metabolites modulating ripening behavior in favor of delayed ripening. From gas chromatography-mass spectrometry (GC-MS) analysis profile of all tested essential oil constituents suggesting positive impact of TiO2-NC on shelf-life extension of Capsicum fruit. Our results indicated the potentiality of TiO2-NC in postharvest storage those may connect ethylene signaling and ROS metabolism in suppression of specific ripening attributes.
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Yilmaz E, Demirci Ş, Uslu EK. Red Pepper and Turmeric-Flavored Virgin Olive Oil Oleogels Prepared with Whale Spermaceti Wax. J Oleo Sci 2022; 71:187-199. [PMID: 35110463 DOI: 10.5650/jos.ess21167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This study aimed to prepare and evaluate ground red pepper and turmeric added virgin olive oil (VOO) oleogels with whale spermaceti wax (WSW) as organogelator. The concentration of WSW was 8 wt%, and each spice was added at 1 overall wt%. Prepared oleogels were analyzed for main physico-chemical, structural, thermal, rheological properties. Further, aromatics volatile compositions, sensory descriptive analysis and consumer tests were completed. Results indicated that the new oleogels were quite spreadable preparates with acceptable quality indices. The oleogels included β type polymorphs, and showed up to 38℃ of peak melting temperatures. Rheological measurements proved true gel structure stable within applicable frequencies and above 38°C surrounding temperatures. The oleogels were thermo-reversible, and their gel state was recoverable after high shear. Around 25 different aromatic volatile compounds were identified in the two oleogels, most shown to be originating from the VOO, and the spices added. The panel defined and scored the samples with 12 sensory descriptive (hardness, spreadability, liquefaction, sandiness, olive fruit, grassy, waxy, rancid, bitter, hay, cooling and mouth coating) terms. Sensory scores were mostly similar to each other and also within the ranges given in the literature for similar spreadable fat products. Consumer test identified the samples with liked scores (above 4 in 5-max point scale) for appearance, aroma, flavour and overall acceptability. In conclusion, ground spices enriched VOO oleogels with WSW were developed successively to offer consumers spreadable olive oil products to extent consumption patterns with special flavors and health benefits of the spices.
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Affiliation(s)
- Emin Yilmaz
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering
| | - Şahin Demirci
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering
| | - Eda Keskin Uslu
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering
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26
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Procopio FR, Ferraz MC, Paulino BN, do Amaral Sobral PJ, Hubinger MD. Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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27
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Bao X, Zhang S, Zhang X, Jiang Y, Liu Z, Hu X, Yi J. Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper. Curr Res Food Sci 2022; 5:1295-1304. [PMID: 36065197 PMCID: PMC9440270 DOI: 10.1016/j.crfs.2022.08.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/10/2022] [Accepted: 08/12/2022] [Indexed: 11/29/2022] Open
Affiliation(s)
- Xi Bao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China
| | - Shiyao Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China
| | - Xueting Zhang
- Wenshan Academy of Agricultural Sciences, Wenshan, Yunnan province 663000, China
| | - Yongli Jiang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China
| | - Zhijia Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China
- Corresponding author.
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China
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Turan E, Şimşek A. Black garlic as a substitute for fresh garlic to reduce off‐flavor and enhance consumer acceptance and bioactive properties in cemen paste. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16246] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Emre Turan
- Department of Food Engineering Faculty of Agriculture Ordu University Ordu Turkey
| | - Atilla Şimşek
- Department of Food Engineering Faculty of Agriculture Ordu University Ordu Turkey
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29
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Gökçe Y, Kanmaz H, Er B, Sahin K, Hayaloglu A. Influence of purple basil (Ocimum basilicum L.) extract and essential oil on hyperlipidemia and oxidative stress in rats fed high-cholesterol diet. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101228] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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30
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İnci̇li̇ GK, Aydemi̇r ME, Akgöl M, Kaya B, Kanmaz H, Öksüztepe G, Hayaloğlu AA. Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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31
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Changes in the nutritional value, flavor, and antioxidant activity of brown glutinous rice during fermentation. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101273] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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32
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Cheng J, Ke J, Hou X, Li S, Luo Q, Shen G, Wu H, Li M, Liu X, Chen A, Zhang Z. Changes in qualities of dried Zanthoxylum armatum DC. at different storage methods. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100716] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Borràs D, Plazas M, Moglia A, Lanteri S. The influence of acute water stresses on the biochemical composition of bell pepper (Capsicum annuum L.) berries. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4724-4734. [PMID: 33491780 DOI: 10.1002/jsfa.11118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 12/22/2020] [Accepted: 01/25/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Crops are exposed to recurrent and acute drought stress episodes during their vegetative and reproductive cycles, and these episodes are increasingly frequent due to ongoing climate change. Sweet pepper (Capsicum annuum), alias bell pepper, is one of the most widely cultivated vegetables and is grown in open fields worldwide. Here we assessed the effect of acute water stress, applied to a breeding line of sweet pepper at three stages of plant development: five true-leaves (Stage 1), production of the third flower (Stage 2) and setting of the first fruit (Stage 3), on the production and biochemical composition of its ripe fruits. RESULTS The water stress at Stages 1 and 2 induced a delay in fruit ripening, while at Stage 3 caused a drop in production. The biochemical composition of ripe fruits was assessed by quantifying their content in vitamin C, sugars, organic acids, flavonoids as well as 190 volatile organic compounds, mainly belonging to the chemical classes of hydrocarbons, alcohols, ketones, esters, terpenes, aldehydes and ethers. Our results highlight that, at different stages of plant development, acute water stresses modulate differently the accumulation of bioactive compounds in fruits, which play a key role in setting the redox-status and osmotic adjustment of the plant. This was also the case for volatile compounds since, within each chemical class, different compounds varied their content in ripe fruits. CONCLUSIONS On the whole, our results demonstrate that water stresses potentially affect the organoleptic and sensory qualities of bell pepper fruits depending on when they occur. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Dionis Borràs
- Department of Agricultural, Forest and Food Sciences, Plant Genetics and Breeding, University of Torino, Grugliasco, Italy
| | - Mariola Plazas
- Department of Agricultural, Forest and Food Sciences, Plant Genetics and Breeding, University of Torino, Grugliasco, Italy
| | - Andrea Moglia
- Department of Agricultural, Forest and Food Sciences, Plant Genetics and Breeding, University of Torino, Grugliasco, Italy
| | - Sergio Lanteri
- Department of Agricultural, Forest and Food Sciences, Plant Genetics and Breeding, University of Torino, Grugliasco, Italy
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Ge L, Lai H, Huang Y, Wang Y, Li Y, Zhu S, Shi Q, Li H, Zhu Y, Zhao N. Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles. Food Chem 2021; 365:130489. [PMID: 34243120 DOI: 10.1016/j.foodchem.2021.130489] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 06/07/2021] [Accepted: 06/25/2021] [Indexed: 11/25/2022]
Abstract
The present study aimed to investigate the effect of initial vacuum package (VP), air package (AP) and salt-solution package (NP) on texture softening and package-swelling of Paocai by comparing the changes in physicochemical properties, pectinolysis, microstructure, microbial profile, as well as sugar and organic acid profiles during storage. Results showed that, when compared with AP and NP, with suppressive microbial invasion and less total pectinase activity, VP could retain more soluble pectin and induce more compact microstructure of Paocai, leading to higher hardness of Paocai during storage. As for package-swelling, VP mitigated gas-production in package by changing the microbial composition and metabolic patterns of sugar and organic acid in Paocai, especially targeted regulating the abundance of genus Kazachstania. This study provided a perspective for appropriate packaging technology to control the pectinase activity as well as cell-invading and gas-producing microorganisms for manufacturing fermented vegetable with better texture and non-package-swelling.
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Affiliation(s)
- Lihong Ge
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Haimei Lai
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China
| | - Yuli Huang
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Yali Wang
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China
| | - Yanshu Li
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Shiyu Zhu
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Qiao Shi
- Institute of Agro-products Processing, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Huajia Li
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China
| | - Yongqing Zhu
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China
| | - Nan Zhao
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China.
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35
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Fan FY, Huang CS, Tong YL, Guo HW, Zhou SJ, Ye JH, Gong SY. Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes. Food Chem 2021; 362:130257. [PMID: 34118510 DOI: 10.1016/j.foodchem.2021.130257] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 05/06/2021] [Accepted: 05/29/2021] [Indexed: 12/18/2022]
Abstract
The sensory features of white peony teas (WPTs) significantly change with storage age; however, their comprehensive associations with composition are still unclear. This study aimed to clarify the sensory quality-related chemical changes in WPTs during storage. Liquid chromatography-tandem mass spectrometry based on widely targeted metabolomics analysis was performed on WPTs of 1-13 years storage ages. Weighted gene co-expression network analysis (WGCNA) was used to correlate metabolites with sensory traits including color difference values and taste attributes. 323 sensory trait-related metabolites were obtained from six key modules via WGCNA, verified by multiple factor analysis. The decline and transformation of abundant flavonoids, tannins and amino acids were related to the reduced astringency, umami and increased browning of tea infusions. In contrast, the total contents of phenolic acids and organic acids increased with storage. This study provides a high-throughput method for the association of chemical compounds with various sensory traits of foods.
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Affiliation(s)
- Fang-Yuan Fan
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Chuang-Sheng Huang
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Yi-Lin Tong
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Hao-Wei Guo
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Sen-Jie Zhou
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Jian-Hui Ye
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Shu-Ying Gong
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China.
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36
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Vázquez-Espinosa M, González-de-Peredo AV, Espada-Bellido E, Ferreiro-González M, Barbero GF, Palma M. Simultaneous determination by UHPLC-PDA of major capsaicinoids and capsinoids contents in peppers. Food Chem 2021; 356:129688. [PMID: 33812187 DOI: 10.1016/j.foodchem.2021.129688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 03/14/2021] [Accepted: 03/19/2021] [Indexed: 02/06/2023]
Abstract
Capsaicinoids and capsinoids compounds have been a focus of special attention for their health benefits. An effective and rapid Ultra-High-Performance Liquid Chromatography (UHPLC-PDA) method has been developed and validated for the simultaneous separation and quantitative determination of the major capsaicinoids and capsinoids present in peppers. The separation of all the compounds of interest was achieved in less than 2 min by means of an ACQUITY UPLC BEH rp-C18 column (100 mm × 2.1 mm i.d., 1.7 µm particle size). The variables that have been optimized are the mobile phase (water as solvent A and acetonitrile as solvent B, both acidified by adding 0.1% acetic acid), separation gradient, column temperature (35-70 °C), flow rate (0.6-0.95 mL min-1), and injection volume (2.5-3.5 µL). The evaluation of the chromatographic performance revealed excellent resolution, retention factor, and selectivity. The method was satisfactorily validated in terms of linearity, detection and quantification limits, precision, and robustness.
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Affiliation(s)
- Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Ana V González-de-Peredo
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
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37
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Rybak K, Wiktor A, Witrowa-Rajchert D, Parniakov O, Nowacka M. The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment. Foods 2021; 10:foods10020226. [PMID: 33499383 PMCID: PMC7911373 DOI: 10.3390/foods10020226] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/14/2021] [Accepted: 01/19/2021] [Indexed: 01/08/2023] Open
Abstract
It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.
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Affiliation(s)
- Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (A.W.); (D.W.-R.); (M.N.)
- Correspondence: ; Tel.: +48-22-593-7574
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (A.W.); (D.W.-R.); (M.N.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (A.W.); (D.W.-R.); (M.N.)
| | - Oleksii Parniakov
- Elea Vertriebs- und Vermarktungsgesellschaft mbH, Prof. von Klitzing Str. 9, 49610 Quakenbrück, Germany;
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (A.W.); (D.W.-R.); (M.N.)
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38
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Hwang IM, Park B, Yang JS, Ha JH. Distinguishing between long-term-stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary-gas chromatography-ion mobility spectrometry. J Food Sci 2020; 85:4359-4366. [PMID: 33216385 DOI: 10.1111/1750-3841.15538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 10/24/2020] [Accepted: 11/05/2020] [Indexed: 11/30/2022]
Abstract
Long-term storage of chili pepper powder results in physicochemical and microbiological changes that decrease its commercial value; these changes occur owing to fungal growth and production of off-flavor compounds. Herein, long-term-stored chili pepper powder (LSCPP) and fresh chili pepper powder (FCPP) were analyzed using internal transcribed spacer sequencing and volatile organic compound fingerprinting by headspace capillary-gas chromatography-ion mobility spectrometry. Fungal analysis detected only Xeromyces bisporus with high accuracy in all the analyzed LSCPP samples. However, the proliferation of X. bisporus on nonspecific spots complicated the distinguishing process between the two groups based solely on fungal analysis. Therefore, nine compounds (three ketones, one alcohol, two aldehydes, one ester, one furan, and one sulfur compound) obtained by autoxidation and fungal metabolism were selected as potential markers for distinguishing LSCPP and FCPP. These above-mentioned substances, which were confirmed as off-flavor species owing to "stale" odor, emitted lipid fragrance and were used to successfully distinguish LSCPP from FCPP using principal component analysis and linear discriminant analysis. PRACTICAL APPLICATION: According to the research results, it was possible to discriminate between long-term stored and fresh chili pepper powders using nine VOC markers for quality control in industry. In addition, the fungus generated from long-term storage of chili pepper powder was Xeromyces bisporus, which was confirmed to be safe for intake because it does not form secondary toxic metabolites.
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Affiliation(s)
- In Min Hwang
- Hygienic Safety and Analysis Center, World Institute of Kimchi, 86, Kimchi-ro, Nam-gu, Gwangju, 61755, Republic of Korea
| | - Boyeon Park
- Hygienic Safety and Analysis Center, World Institute of Kimchi, 86, Kimchi-ro, Nam-gu, Gwangju, 61755, Republic of Korea
| | - Ji-Su Yang
- Hygienic Safety and Analysis Center, World Institute of Kimchi, 86, Kimchi-ro, Nam-gu, Gwangju, 61755, Republic of Korea
| | - Ji-Hyoung Ha
- Hygienic Safety and Analysis Center, World Institute of Kimchi, 86, Kimchi-ro, Nam-gu, Gwangju, 61755, Republic of Korea
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39
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Korkmaz A, Atasoy AF, Hayaloglu AA. The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.). Food Chem 2020; 341:128184. [PMID: 33039735 DOI: 10.1016/j.foodchem.2020.128184] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 09/19/2020] [Accepted: 09/22/2020] [Indexed: 12/01/2022]
Abstract
The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and capsaicinoid contents, extractable color (ASTA color), surface color parameters, nonenzymatic browning (NEB), and the DPPH free radical-scavenging capacity of fresh red Capsicum (FRC). The measured characteristics were significantly affected by the processing methods used. RPF exhibited the highest antioxidant activity and best color quality in terms of carotenoid content, which was the highest; ASTA value; surface color intensity; and NEB, which was the lowest. In contrast, INI-processing methods resulted in poor color quality, causing the maximum increase in NEB. The concentration of capsaicinoid increased at the end of TRI processing, whereas it decreased in the two other methods. These results suggest that the traditional production method for isots prevents excessive destruction of their color attributes and contributes to the desirable characteristic browning.
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Affiliation(s)
- Aziz Korkmaz
- Faculty of Health Science, Department of Nutrition and Dietetics, Mardin Artuklu University, 47200 Mardin, Turkey; Central Laboratory, Mardin Artuklu University, 47200 Mardin, Turkey.
| | - Ahmet Ferit Atasoy
- Faculty of Engineering, Department of Food Engineering, Harran University, 63010 Sanlıurfa, Turkey; Pepper and Isot Research and Application Center, Harran University, 63010 Sanlıurfa, Turkey
| | - Ali Adnan Hayaloglu
- Faculty of Engineering, Department of Food Engineering, Inonu University, 44000 Malatya, Turkey
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40
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Guilherme R, Rodrigues N, Marx ÍM, Dias LG, Veloso AC, Ramos AC, Peres AM, Pereira JA. Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105034] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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41
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Ye Z, Shang Z, Li M, Qu Y, Long H, Yi J. Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches. Food Res Int 2020; 137:109535. [PMID: 33233164 DOI: 10.1016/j.foodres.2020.109535] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 07/05/2020] [Accepted: 07/08/2020] [Indexed: 12/12/2022]
Abstract
Paojiao, which is traditionally pickled Chinese chili peppers (Capsicum frutescens Linn.), possesses unique flavors. This study was conducted to investigate the flavor, mouthfeel, and consumer acceptability of Paojiao. The quality of six homemade and two industrial Paojiao samples were evaluated by integrating untargeted (to fingerprint volatile fraction) and targeted (to analyze free amino acids or FAAs, capsaicinoids, and texture) approaches. Furthermore, multivariate data analysis (MVDA) was applied to identify the quality characteristics that drive the consumer acceptability for Paojiao. As for the targeted quality, hardness (1.30-10.52 N) and capsaicin (2.22-3.84 mg/g) varied with different samples. The main taste-active FAAs in Paojiao were detected. A total of 127 volatiles were observed, and esters were the major components. Based on sensory analysis, the homemade samples received higher acceptability than the industrial samples. MVDA demonstrated that some key volatiles, taste-active FAAs, and chewiness were the discriminant quality attributes affecting consumer acceptability.
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Affiliation(s)
- Zi Ye
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Zhixun Shang
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Meiqi Li
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Yonghan Qu
- Wenshan Academy of Agricultural Sciences, Yunnan Province 663000, China
| | - Hongjin Long
- Horticultural Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan 650205, China
| | - Junjie Yi
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
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42
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Duan W, Huang Y, Xiao J, Zhang Y, Tang Y. Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices. Food Sci Nutr 2020; 8:3777-3792. [PMID: 32724640 PMCID: PMC7382152 DOI: 10.1002/fsn3.1667] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 04/02/2020] [Accepted: 05/04/2020] [Indexed: 01/17/2023] Open
Abstract
Spices can be used in cooking to enhance the flavor of food. In order to systematically summarize and discuss the flavor components of 29 elegant spices, the free amino acids, nucleotides, and organic acids in these spices were detected by high-performance liquid chromatography. Cluster analysis was carried out to classify the 29 elegant spices based on similar data. The results showed considerable variations in the total free amino acids (1.12‒31.59 g/kg), organic acids (9.63‒71.90 g/kg), and nucleotides (0.03‒2.72 g/kg) in the elegant spices. Nine of the amino acids, especially glutamic acid and arginine, were found to have a taste active value (TAV) greater than 1. The TAVs of the 5'-nucleotides, succinic acid, oxalic acid, tartaric acid, and ascorbic acid were all >1. The equivalent umami concentration (EUC) of sweet marjoram was 83.69 g MSG/100 g. The 29 elegant spices were divided into two categories according to cluster analysis of the EUC. Oregano fell into one category, and the remaining 28 spices fell into the other category.
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Affiliation(s)
- Wen Duan
- Beijing Key Laboratory of Flavor ChemistryBeijing Laboratory for Food Quality and SafetyBeijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Yan Huang
- Beijing Key Laboratory of Flavor ChemistryBeijing Laboratory for Food Quality and SafetyBeijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Junfei Xiao
- Beijing Key Laboratory of Flavor ChemistryBeijing Laboratory for Food Quality and SafetyBeijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor ChemistryBeijing Laboratory for Food Quality and SafetyBeijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Yizhuang Tang
- Beijing Key Laboratory of Flavor ChemistryBeijing Laboratory for Food Quality and SafetyBeijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
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